This is a great recipe that I started making because of the abundance of Thai Basil in my garden! It tastes just as good if not better than I’ve tasted in Thai restaurants, and I control the spice and oil!

There is a bit of prep time but so worth it. You can find fish sauce in just about all grocery stores now and it really adds great flavor.

This recipe goes very quickly so have all prep done and ready to go!

Ingredients:

4 tsp.’s canola oil, divided

1/2 cup minced shallots (also known as Thai red onions)

3/4 cup thinly sliced red bell pepper

4 tsp minced fresh garlic

1 pd. ground chicken

8 small Thai chiles or 2 Serrano chiles minced ( taste to see how much heat your chiles have, use according to taste)

2 Tablespoons fish sauce

2 tsp. brown sugar

2 tsp soy sauce

1/4 tsp black pepper

1 cup packed Thai Basil  leaves

1 Tablespoon lime juice (fresh)  Lime wedges

 

Preparation:

1: Heat a large non stick skillet over medium-high heat. Add 2 trsp oil to the pan and swirl to coat.Add shallots; saute 2 min. Add bell pepper; saute 1 min.Add garlic; saute about    30 seconds.(It helps when you have a clock on your stove!). Now quickly remove shallot mixture from the pan.

2: Add the remaining 2 tsp oil to pan, swirl to coat. Add chicken and cook until browned stirring to crumble. Drain well. Return chicken to pan over medium heat. Add chiles; cool 1 min. Add shallot mixture to pan. Stir in the fish sauce, brown sugar, soy sauce, and the pepper; cook 1 min. or until thoroughly heated.

3: Remove pan from heat and add the basil and lime juice; stir until the basil wilts down. Serve with Jasmine rice or in lettuce wraps  along with the lime wedges. Also serve with additional fish sauce for those who want an extra burst of flavor!

I highly doubt you will be disappointed once you try this dish! Nummy, Nummy!!